Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups salted dry-roasted peanuts
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 cup extra crunchy peanut butter
  • 1 1/4 cups toffee bits
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)

Instruction

  • Heat oven to 350°F. Spray 15x10-inch pan with sides with cooking spray. Line bottom of pan with cooking parchment paper. Finely chop 1/2 cup of the peanuts; set aside.
  • Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
  • In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits.
  • Bake 18 to 20 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 1 hour or until chocolate is set. Cut into 8 rows by 6 rows. Store covered.